Ostrich

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Ostrich · Ostrich Goulash · Grilled Ostrich +2 more Ostrich · Ostrich Goulash · Grilled Ostrich · Ostrich Fillet With Pommes Puree With Sautéed Onions And Carrots · Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Ostrich Goulash · Grilled Ostrich · Ostrich Cabbage +1 more Ostrich Goulash · Grilled Ostrich · Ostrich Cabbage · Ostrich Fillet With Pommes Puree With Sautéed Onions And Carrots

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Ostrich Steaks · Ostrich Carpaccio · Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Ostrich Goulash · Grilled Ostrich · Ostrich Fillet With Pommes Puree With Sautéed Onions And Carrots

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Ostrich Goulash · Grilled Ostrich · Ostrich Fillet With Pommes Puree With Sautéed Onions And Carrots

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Ostrich · Ostrich Steaks · Ostrich Carpaccio

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Ostrich · Ostrich Steaks · Ostrich Carpaccio

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Ostrich Steaks · Ostrich Carpaccio

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Ostrich · Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

Works with Ostrich Tartar · Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Red · Full · Dry

Barolo's slightly softer sibling — same Nebbiolo grape, lighter touch, ready to drink younger. Elegance over power, with a perfume of violets and a long, savory finish.